Acetic acid
Acetic Acid[edit | edit source]
Acetic acid (systematically named ethanoic acid) is a colorless liquid organic compound with the chemical formula CH_COOH. It is the main component of vinegar, apart from water, and has a distinctive sour taste and pungent smell.
Structure and Properties[edit | edit source]
Acetic acid is a simple carboxylic acid consisting of a methyl group attached to a carboxyl group. Its molecular formula is C_H_O_, and its structural formula is CH_COOH. The molecule is polar, and it can form hydrogen bonds with water, making it miscible with water in all proportions.
Chemical Properties[edit | edit source]
Acetic acid is a weak acid, meaning it only partially dissociates in solution. The equilibrium constant for its dissociation in water is 1.8 _ 10__. The reaction can be represented as:
CH_COOH _ CH_COO_ + H_
Acetic acid can react with alcohols to form esters, a process known as esterification. It can also undergo oxidation to form carbon dioxide and water.
Production[edit | edit source]
Acetic acid is produced both synthetically and by bacterial fermentation. The most common synthetic method is the carbonylation of methanol, which involves the reaction of methanol with carbon monoxide in the presence of a catalyst.
Uses[edit | edit source]
Acetic acid is widely used in the production of polyvinyl acetate for wood glue, as well as synthetic fibers and fabrics. It is also used as a food additive and condiment, known as vinegar.
Biological Role[edit | edit source]
Acetic acid is an important metabolic intermediate. It is produced in the body during the breakdown of carbohydrates and fats and is a precursor to the biosynthesis of fatty acids.
History[edit | edit source]
The use of acetic acid dates back to antiquity, where it was used in the form of vinegar. The first synthetic production of acetic acid was achieved in the 19th century.
Related Pages[edit | edit source]
Gallery[edit | edit source]
Acetic_acid[edit | edit source]
Methanol formylation
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